What is natural wine?
As we see consumers pushing for more natural products, the old way of making wine may soon become the new way. Here, New Food discovers what makes a wine natural.
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Articles
We need an AgTech revolution
Against the backdrop of devastating forest fires and floods, coupled with the food accessibility challenges Covid brought to light, Her Excellency Mariam Almheiri calls for a worldwide AgTech revolution to secure humanity's survival.
The challenges and necessity of tea authenticity
This week’s Chris Corner delves into the issue of tea fraud, with Professor Chris Elliott highlighting why this drink is a particularly tricky one to validate.
Using mechanical testing to replicate the sensory profile of meats
Mark Auty and Robert Gurney look at the use of mechanical testing to characterise the properties of meat alternatives and their impact on sensory profile.
How are on-pack cooking instructions validated?
Audrey L’Yvonnet explains the validation process of on-pack cooking instructions and identifies why cold spots are so important for manufacturers.
Food waste: digesting the impact on climate
Susan Brownlow highlights the major contribution food waste makes to global warming and speaks with Emilien Hoet from climate consultancy, ClimatePartner, to find out more.
Why industry must act now on the recommendations set out by the National Food Strategy
Professor Chris Elliott offers his overview of what Dimbleby’s National Food Strategy means for us all and why the food and drink sector mustn’t wait for government’s decision to act.
How do we make sure fish stocks have a sustainable future?
Andrew Tindall of Mewburn Ellis LLP gives an update on the state of the world’s fish stocks and why cellular aquaculture affords reason for optimism.
UK consumers give FSA their views on genome edited food
Food Standards Agency (FSA) Chief Scientific Advisor, Robin May, discusses the newly published ‘Consumer perceptions of genome edited food’ report, ahead of DEFRA’s announcement of next steps for the regulation of genetic technologies.
Why communication is key to maintaining trust in sports nutrition
Dr Adam Carey, Chairman of ESSNA, explains why sports nutrition products are trustworthy but identifies areas for improvement for the sector.
Meet London’s first vegan butcher
There are several sights and smells that you associate with a butcher’s shop. The white tiled walls, glass display cabinets and chalk board displays are equally present at Rudy’s – the only thing missing is meat.
National Food Strategy: What does it mean for the food and drink industry?
The food industry has awaited Part Two of the National Food Strategy with baited breath for months. Now that it is finally here, what does it mean for manufacturers?
Will plant-based meat alternatives ever be as popular as meat?
Grace Mongey and Ronan Gormley report on developments in plant-based meat alternatives, including the drivers, protein sources, ingredients and more…
Why we’re moving towards healthier ice cream
With the British ice cream market expected to reach a value of £3.5 billion in 2021, the iced confection sector is clearly the place to be. Jess Salamanca and Lydia Dronsfield from Banana Scoops ask why healthier ice cream is on the rise.
Is that soya sustainable?
With the impacts of soya production well known, many have turned to sustainable methods, but how do you separate the genuine claims from the fakes?
